That’s right, folks, these are some damn sexy AND damn tasty chocolate chip cookies. Just in time for Valentine’s Day! This recipe is an adaptation from the infamous New York Times Best Chocolate Chip Cookies. I find most chocolate chip cookies are just vehicles for chocolate, but this cookie is the whole package…chocolate + awesome cookie flavor! The key to this amazing depth of flavor is time. You make the dough, put it in the fridge and two days later you bake them. I call those two days in the fridge ‘fermentation time’ which allows the butter, vanilla and sugar to meld together and produce a caramel-like flavor. It also makes this recipe seem easy because you split the work up over two days.
I have been making these for at least two years now, and only recently have I started to tinker with it…some tinkering was a product of necessity and some was actually intentional. The first intentional change I made was to reduce the amount of chocolate chips called for in the original recipe. I found the amount of chocolate in the original recipe overwhelmed the beautiful depth of flavor of the cookie. So, I reduced the amount of chocolate chips from 20oz to 12oz, which is just one bag of chocolate chips. Then tinkering by necessity happened. I had started making the batter for a batch of these cookies and realized I did not have chocolate chips, but I did have bar chocolate. I decided to chop up 3 (4oz) bars of chocolate and use that instead of chips. Oddly, it made a difference in the texture of the cookies with some smaller bits of chocolate and some larger, and I liked it better. The second tinkering by necessity…well accident…occurred when I used dark brown sugar instead of light brown sugar. I honestly believe it added even more depth to these cookies and enhanced the caramel-like flavor, that and I am always very generous with my vanilla extract.
Anyway, with or without these changes, these are the best chocolate chip cookies I have ever had/made. I had a friend once call them gastro-gasmic.
‘Gastro-Gasmic’ Chocolate Chip Cookies
Adapted from the New York Times
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks unsalted butter at room temperature
1 cup plus 2 tablespoons granulated white sugar
1 ¼ cups light or dark brown sugar (Go light for the traditional, go dark for the uber rich flavor_
2 large eggs
2 ½ teaspoons vanilla
12 oz chopped or already in chips 60% cocoa chocolate
1. In a medium bowl sift together cake flour, bread flour, baking soda, baking powder and salt. Set this bowl aside.
2. In a large bowl or in the bowl of a stand mixer, beat the butter until pale and fluffy. Add in both the white sugar and dark brown sugar. Mix until pale.
3. Add eggs one at a time and mix until combined.
4. Add vanilla and mix until combined.
5. Add chocolate and mix until combined…yet again!
6. Put dough in a bowl, place a piece of plastic wrap directly over the dough, and then cover the top of the bowl. You can also just wrap the entire wad of dough in plastic wrap. Place in the fridge and keep it there for at least 24 hours, but 36-48 is best.
1. To bake, pre-heat the oven at 350. Line baking sheets with parchment paper. Make dough balls about the size of golf balls and leaving about 1.5-2 inches between each ball. Pop them in the oven for 18-20 minutes. Once out of the oven allow them to stay on the cookie sheet about 10 minutes, and then transfer the cookies to a wire rack to cool completely.
2. Makes 15-18 cookies, but it honestly depends on the size you choose each cookie to be. My brother got 25 out of one batch before.
Be prepared to make this ALL THE TIME because you will receive endless requests.